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Recipe
Chaos Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1770g | |
| Calories 3046 | |
| Calories from Fat 1598 | 52% |
| Total Fat 179.56g | 224% |
| Saturated Fat 69.02g | 276% |
| Trans Fat 0.0g | |
| Cholesterol 299mg | 100% |
| Sodium 15130mg | 630% |
| Potassium 3657mg | 104% |
| Total Carbs 246.85g | 66% |
| Dietary Fiber 15.4g | 51% |
| Sugars 192.8g | 129% |
| Protein 109.08g | 175% |
Ingredients Convert Measures
- 1 x Garlic Clove, minced
- 15 ml Extra virgin olive oil
- 1/4 x Red Pepper, finely diced
- 1/4 x Yellow Pepper, finely diced
- 1/4 x Green Pepper, finely diced
- 75 ml White Wine
- 15 ml Tomato Puree
- 50 gm Macaroni
- 50 gm Butternut Squash, cut into strips
- Corn from 1 cob, blanched
- 450 ml Chicken Stock
- 15 ml Each minced basil, parsley and coriander
- 175 gm Bacon
- 100 gm Macaroni
- 300 ml Instant Cheese Sauce
- 15 ml Double Cream
- 1 handf Parsley, minced
- 1 x Corn on the cob
- 1/2 x Red Pepper
- 1/2 x Yellow Pepper
- 1/2 x Green Pepper
- Extra virgin olive oil
- 1 x Orange
- 150 gm Blueberries
- 5 ml Sugar
- 15 ml Water
- All spice
- 4 x Egg Yolks
- 75 gm Sugar
- 300 ml Lowfat milk
Directions
- 1 Sweat the garlic in the extra virgin olive oil till soft, add in the diced peppers and cook for a few min.
- 2 Add in the wine, tomato puree, macaroni, squash, corn and stock, boil and simmer till the macaroni is tender. Finally add in the herbs, seasoning and serve.
- MACARONI AND BACON CARBONARA:1 Chop the bacon and fry in a little oil. Cook the macaroni according to the instructions. Make up the cheese sauce according to instructions, adding the cream. Combine all together; add in the parsley and serve.
- CHAR GRILLED CORN:Cook the cob in boiling water till tender. Char grill on a warm griddle pan.
- ROASTED PEPPERS:Preheat oven to 220c/Gas 7. Deseed the peppers and lay on a baking sheet. Drizzle with extra virgin olive oil and bake for 10-12 min.
- BLUEBERRY AND ORANGE SUMMER PUDDING:1 Zest the oranges, peel and slice the flesh. Place in a pan with half the blueberries, 15ml/1tbsp. water, sugar and all spice. Simmer gently for five min.
- 2 Remove the crusts from the bread and cut into rounds, roughly the same size as your small pudding basin. Layer the bread and fruit in the basin.
- 3 Blend the remaining blueberries till smooth and push through a sieve. Turn out the summer pudding and drizzle the fruit puree over the top. Serve with creme anglaise.
- CREME ANGLAISE:1 Heat the lowfat milk in a small pan till just boiling. Whisk the egg yolks and sugar together till light and fluffy. Pour on the warm lowfat milk, whisking continuously.
